Quick Facts
Time: 30 minutes total • Yield: 4 bowls • Skill: Easy • Method: One-pan + blender • Diet: GF, Vegan-friendly
Introduction
Tomato soup starts the party: harissa, coriander, and lemon bring a lively kick that turns simple pantry tomatoes into a head-turning weeknight dinner. If you’ve been scrolling Pasta Soup Recipes and Soup Ideas but need something fast, this silky bowl balances warmth and brightness, with an optional creamy swirl of tahini or yogurt to soften the edges. You get plush texture, layered spice, and that citrus pop that makes each spoonful crave-worthy. Ideal for families, meal prep, and budget cooks who want a reliable, 30-minute staple.
If you’re mapping out dinners, our quick soups round-up makes planning simple.
Why You’ll Love It
- Weeknight-easy: 1 pot, minimal chopping, clear steps.
- Flexible: swap creamy element, adjust heat, use any tomatoes.
- Balanced flavor: tangy tomato, gentle smoke, lemon lift.
- Great leftovers: reheats smoothly without splitting.
Harissa Tomato Soup
Ingredients
Equipment
Method
- Warm olive oil over medium heat. Add diced onion with a pinch of salt and sauté for 5–6 minutes until soft.
- Add garlic, tomato paste, harissa, coriander, and cumin. Stir and cook for 60–90 seconds until fragrant and deepened in color.
- Pour in crushed tomatoes and 2 cups vegetable stock. Stir to combine and loosen any browned bits.
- Partially cover and simmer for 10–12 minutes. The soup should deepen in color and gently bubble.
- Remove from heat. Blend until smooth using an immersion or standard blender (vent lid if using the latter). Add more stock to adjust consistency if needed.
- Stir in lemon juice. Taste and season with salt, pepper, and sweetener if needed.
- Swirl in yogurt or tahini off heat for a creamy finish, if using.
- Ladle into bowls and garnish with chopped herbs. Serve warm.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
- 2 tbsp olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 1½ tbsp tomato paste
- 1–2 tbsp harissa paste (mild to hot; adjust)
- ¾ tsp ground coriander
- ½ tsp cumin (optional for earthiness)
- 2 cans (28 oz total) crushed tomatoes (or fire-roasted)
- 2–2½ cups low-sodium vegetable stock
- ¾–1 tsp kosher salt, to taste
- Black pepper, to taste
- 1–2 tsp sugar or maple syrup (optional)
- Juice of ½–1 lemon (2–3 tbsp)
- ½ cup plain yogurt or ¼–⅓ cup tahini (optional)
- Chopped cilantro or basil, for garnish
What each ingredient does — Oil: sauté medium; onion/garlic: savory backbone; paste: concentration; harissa: spice; coriander/cumin: warmth; tomatoes: body; stock: consistency; salt/pepper: balance; sweetener: smooths acidity; lemon: sparkle; yogurt/tahini: creaminess; herbs: freshness.
Must-have: tomatoes, harissa, lemon. Flexible: cumin, sweetener, garnish.
Pro tip: Taste after adding lemon—acidity sharpens salt perception.
Substitutions & Swaps
- Aromatics: leeks for onion; add roasted red pepper for sweetness.
- Protein add-ins (optional): chickpeas folded in after blending.
- Creamy: coconut yogurt or cashew cream for dairy-free richness; tahini for nutty depth.
- Heat control: mild harissa + paprika for gentle warmth; more harissa + chili flakes for kick.
- Budget/time: jarred harissa, frozen onion, canned tomatoes.
Equipment Notes
Use a medium Dutch oven or heavy pot. An immersion blender saves time; a standard blender is fine—vent the lid, cover with a towel, and blend in small batches. A microplane for quick lemon zesting if you want extra aroma.
Step-By-Step
- Start the aromatics: Warm oil over medium. Cook onion with a pinch of salt until soft, 5–6 minutes.
- Bloom & deepen: Stir in garlic, tomato paste, harissa, coriander, and cumin. Cook 60–90 seconds until fragrant and brick-red.
- Build the base: Add tomatoes and 2 cups stock; stir to combine and loosen browned bits.
- Simmer: Cover partially and simmer 10–12 minutes; color deepens and bubbles slow.
- Blend: Off heat, blend smooth. Add stock to reach a pourable, creamy consistency.
- Brighten: Add lemon juice; taste and season with salt/pepper. If sharp, add a pinch of sugar.
- Finish: Swirl in yogurt or tahini off heat for a velvety finish.
- Serve: Ladle into bowls, top with herbs.
Doneness cues: vivid orange-red color, silky texture that coats the spoon, flavors harmonized.
Make-Ahead, Storage & Reheating
- Make-ahead: Cook fully and chill; add creamy element after reheating to keep it glossy.
- Fridge: 3–4 days in sealed containers.
- Freeze: Up to 3 months without dairy; thaw overnight, reheat gently, then add yogurt/tahini.
- Reheat: Low heat, splash of stock or water; re-season with lemon and salt.
How to Lighten / Make It Creamy
- Lighten: Reduce oil to 1 tbsp; blend in steamed cauliflower or a few spoonfuls of cooked red lentils for body.
- Creamy: Off heat, whisk in yogurt or tahini. Temper dairy by mixing with a spoonful of hot soup first to prevent curdling.
Toppings, Garnishes & Finishes
Crunch: toasted pita chips, seed mix, or crispy chickpeas.
Fresh: cilantro, basil, or parsley.
Tang/Heat: squeeze of lemon, drizzle of chili oil, or extra harissa.
Sides & Pairings
Serve with warm flatbread or a chopped cucumber-herb salad. For a cozy set, add rice or quinoa on the side. Sip mint tea or sparkling citrus water.
Scaling the Recipe
Double the batch in a larger pot; keep simmer gentle to avoid scorching. Cool big batches fast in shallow pans. For a half batch, keep seasoning ratios and adjust lemon to taste.
Nutrition & Dietary Notes
Naturally GF; easily vegan with tahini or dairy-free yogurt. Tomatoes provide lycopene and vitamin C; tahini adds healthy fats.
Troubleshooting
- Flat flavor: add ½ tsp salt, then lemon.
- Over-acidic: simmer 2–3 more minutes or add a pinch of sugar.
- Too thick: stir in warm stock.
- Too spicy: swirl in more yogurt/tahini and a splash of stock.
FAQs
Can I use fresh tomatoes? Yes—use 2–2½ lbs; simmer a few extra minutes for depth.
Can I make it without a blender? Yes—use crushed tomatoes and mash gently; texture will be rustic.
What harissa should I use? Any paste you like; heat varies by brand—start small and build.
Is it good for meal prep? Absolutely; keeps well and reheats fast.
How do I keep dairy smooth? Add off heat and temper first.
Variations
- Basil & Lemon: Stir in chopped basil and extra zest for a brighter profile.
- Roasted Tomato Basil: Roast halved tomatoes and a garlic bulb first; blend and finish with lemon.
- Creamy Tomato Tahini: Skip yogurt; whisk in extra tahini and a splash more lemon.
For even more riffs—roasted, creamy, herby—jump to our full Tomato Soups collection.
Chef Notes / Test Kitchen Tips
Harissa heat varies widely. Start with 1 tbsp, simmer, taste after blending, and add in ½-tbsp steps. Lemon is your closer—add it last so the acidity is vivid but not harsh. If using tahini, thin with a tablespoon of hot soup before stirring in for a glossy finish.
Conclusion
This harissa-bright tomato soup is your reliable, weeknight-ready staple: fast, flexible, and deeply satisfying. It stores for days, freezes like a champ, and welcomes that last-minute swirl of creaminess. Make it tonight, rate it, and share your favorite toppings—team yogurt or team tahini?
